Monday, September 15, 2008

No Cheese Inside ???

A recipe I tried last week at a Chinese photo session.
Background info: A Polish friend of mine was in China for the Olympic Games, enjoyed a very nice time there, was having a couple of pictures to share with us an, of course, a bunch of stories and anecdotes to amuse us.
Mission: The requested task was to provide with some food for the evening, namely the (in)famous Bode Cheese Cake (I will post another date about it) but as it needs to be prepare one day in advance and to stay inside the fridge for a night I decided to try a different one.
Code: Quesada Ester which should be something like Esther's Cheese Pudding.

  • 75g butter
  • 2 eggs
  • 125ml Yoghurt (use the container for the measurement of the other ingredients)
  • 250ml Sugar
  • 250ml Flour
  • 500ml Milk
  • a grated lemon's peel
  • powder cinnamon
  1. Warm up the butter a few minutes to liquify it a bit
  2. Mix afterward with the rest of the ingredients except the cinnamon (the two eggs, the yoghurt, the sugar, the milk, the flour and the lemon's peel).
  3. Once the mixture is ready, transfer it into a mold and bake it in the oven.
Temperature and time inside of the oven depends on the actual technical specs of the oven used. A medium temperature (around 180° - 200° C in a traditional European oven) should give the best results.
There is not need to open the oven and poke into the pudding to see if is already done. Just look to it through the window of the oven.
The pudding should start to rise up until it gets a uniform golden colour. Just take out of the oven at this point and let it cold down. The pudding sink down again.
It should be keep inside of the fridge as it should be cold at the moment of bringing it to the table.
Just take it out of the fridge, add some cinnamon powder onto the surface of the pudding, and... Ready !

1 comment:

La Tremolina... said...

Ohmygod. After reading this, may the force be with you too, my almost celtic caballero Jedi :)